black-bean-and-lentil-meatballs

Black Bean and Lentil Meatballs Print

Our Black Bean and Lentil Meatballs are delicious and a great source of protein if you’re a Vegetarian. If you’d like to make this truly vegetarian, you can substitute vegetable stock for our beef broth we used in the lentils.

We put over a feta spread that consisted of feta, lemon and olive oil blended together. They’re so good you won’t even know its not meat. these Black Bean and Lentil Meatballs are delicious and an amazing substitute for meat. Our goal is to try and bring easy to find ingredients to make different recipes. 

Ingredients:

  • 2 cans black beans
  • ¼ yellow onion minced
  • 2 cloves garlic minced
  • 1 cup green lentils rinsed
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 1 egg
  • ¾ cup plain bread crumbs
  • salt and pepper to taste
  • 3 tbsp olive oil

Instructions:

  1. Cook lentils in beef broth instead of water and set aside
  2. Open and rinse black bean cans and mince garlic and onion
  3. Add all ingredients (including spices and egg) in a big bowl and pulse them together with a hand blender or mash up with hands
  4. Once nice and mixed, start taking out spoonfuls and forming them into balls
  5. In a skillet with oil over high heat begin to lightly place the balls in
  6. The skillet is to get a nice crisp outter skin on them because everything is technically ready to eat in the bowl, this just adds texture
  7. Once the lentil balls are fried to your desired liking, they’re ready to eat!